Description
A perfectly seared beef tenderloin, juicy and flavorful, served with a rich, creamy mushroom sauce—this dish is a true classic. Ideal for special occasions or a gourmet weeknight meal, it’s surprisingly easy to make with the right techniques.
Ingredients
Scale
For the Beef Tenderloin:
- 2 lbs beef tenderloin, trimmed
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme
For the Mushroom Sauce:
- 2 tbsp butter
- 1 cup cremini or shiitake mushrooms, sliced
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- ½ cup beef broth
- ½ cup heavy cream
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard (optional)
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Prepare the Tenderloin – Preheat oven to 400°F (200°C). Pat the beef dry and season with salt and pepper.
- Sear the Meat – Heat olive oil in a pan over medium-high heat. Sear the tenderloin on all sides for about 2–3 minutes per side until golden brown. Add butter, garlic, and thyme, basting the meat for extra flavor.
- Roast to Perfection – Transfer the pan to the oven and roast for 15–20 minutes or until internal temperature reaches:
- 120–125°F (49–52°C) for rare
- 130–135°F (54–57°C) for medium-rare
- 140–145°F (60–63°C) for medium
- Rest the Meat – Remove from oven and let rest for 10–15 minutes before slicing.
- Make the Mushroom Sauce – In the same pan, melt butter over medium heat. Add mushrooms and cook until golden brown. Stir in shallots and garlic, cooking for another minute.
- Build the Sauce – Pour in beef broth, Worcestershire sauce, and Dijon mustard. Let simmer for 2–3 minutes. Reduce heat and add heavy cream. Stir until smooth and thickened. Season with salt and pepper.
- Serve and Enjoy – Slice the tenderloin, drizzle with mushroom sauce, and garnish with fresh thyme or parsley. Serve with mashed potatoes, roasted vegetables, or a fresh salad.
Notes
- Let the Beef Rest Before Slicing – Resting the tenderloin for 10–15 minutes after cooking allows the juices to redistribute, ensuring a moist and tender bite. Cutting too early will cause the juices to run out, resulting in drier meat.
- Sear Before Roasting for Maximum Flavor – Searing the beef on high heat creates a caramelized crust that locks in juices and enhances flavor. Skipping this step can lead to a less flavorful and visually appealing tenderloin.
- Balance the Sauce to Your Taste – The mushroom sauce can be adjusted based on preference. For a deeper umami taste, add a splash of Worcestershire sauce or soy sauce. If you prefer a richer, creamier texture, increase the amount of heavy cream.
- Prep Time: 10 mins
- Cook Time: 30 mins